Roast chicken in white wine, herbs, garlic & potatoes
Roast chicken has to be one of the most comforting dishes in the world and I could never tire of it, especially when it’s cooked in loads of wine, garlic and herbs. Of course, a whole bird is a thing of beauty, but for variation, I like to roast it broken up in pieces so it wallows in all the pan juices and cooks a whole lot quicker.
I jointed a beautiful free-range chicken myself reserving all backbone and other bits and pieces to make stock. I whipped together this cooking sauce loosely based on my all-time favourite roast chicken recipe, and I added the potatoes to complete the meal.
This is an easy mid-week supper to whip up where the oven does most of the work and frees you up to do other things.
Serve with a steamed green or mixed green salad. Broccoli and green beans would be lovely here too.
A few more of my other favourite chicken recipes:
Roast chicken with orange & ginger
The best roast chicken wth wine, herbs and galic
Roast chicken & Italian sausage with herbs & orange
Creamy chicken with braised leeks & carrots
Roast baby chickens stuffed with pork & sage
One-pot chicken & rice pilaf with orange & spices
Recipe – feeds 4 people
Roast chicken in white wine, herbs and garlic
Ingredients
- 1 large free-range chicken cut into 8 pieces
- 700 gm new potatoes cleaned
- 3/4 cup dry white wine or verjuice
- ½ cup chicken stock
- 1 Tbsp Dijon mustard
- 4 cloves garlic crushed
- ½ cup finely chopped herbs rosemary, parsley, thyme and sage
- 3 T olive oil
- salt and freshly ground black pepper
- sliced lemon optional
Instructions
- Preheat the oven to 200°C and place the chicken pieces and potatoes (and lemons if you are using) in a large deep-sided roasting pan. Mix the wine or verjuice, stock, mustard, garlic and herbs and pour over the chicken. Drizzle over the olive oil and season with salt and pepper.
- Roast uncovered for an hour, or until cooked through.
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That’s a delicious looking meal, love how easy it is to put together!
Yum, Yum!!
My most favourite combination…..chicken, white wine and herbs! Will try your variaotn with potatoes tonight!
Will send my newsletter soon and show you my herbs! c xxx
Such a comforting meal, love the roasted potatoes too!
I am making this recipe right now, looks so good!! I see some lemons in the pictures but I don’t seem to find them in the recipe .. Am I blind? Anyway, can’t wait to taste it .. Thank you!!
Yes, I was blind .. I saw it now that it was optional .. Sorry! 😉
this looks amazing just the way I enjoy cooking,your photography is perfect.
Chef Ernesto`
Thanks Ernest
HI Amanda – I hope you enjoyed the roast chicken 🙂
Lemons are in the ingredients list but not in the instructions. Did you cook them with the chicken or are they a garnish?
HI Dorothy – lemons are optional. I did use them (in hte pic) but I prefer them with out.
you can t in dutch ?????
700gm potatoes?
Hi yes 700gm potatoes
HI Yvonne – sorry I didnt understand the question?
@ Sue I had to convert the 700 gm to USA. 1 & 1/2 lbs of potatoes.
I have made this time and time again, and now it is requested by family all the time!
Hi Jeannie – that is so lovely to hear and thanks for letting me know
Hi! Great post. Think I can add some carrots to the pan also?
HI Sarah – definitely!
Love easy peasy one pot chicken dinners. Can’t wait to make this. Thanks!!
I made this for dinner last night and it was easily one of the best roast chicken dishes I’ve ever made. So easy. So delicious.
That is so lovely to hear Tracy – thanks for letting me know. Im due to make this again.
200F or 200 C. I’m in the U.S. And 200 for one hr doesn’t seem long enough.
HI TC – the recipe says 200C therefore its 200C 🙂
this sounds very like recipe I made for my husband .when we first meet 35 years ago . that recipe called for mushrooms and cream . lost the recipe ,still have the husband ! will try this recipe soon.
This looks Delish!!!! Definately going to make it… Soon!! But… What does 200C mean!!! Would that be 350 or 400 degrees.. Thanks.
Hi Sandra, in South Africa we are on the metric system so 200 celcius is 400 F. I have a conversion chart on my site if you ever need to check 🙂
Making this as we speak. I am doubling the recipe and added some whole mushrooms as well. Cant wait to taste it, loos VERY promising! Thanx for the recipe.
Hi Kasandra – I hope hte mushrooms work well, I tend not to do chicken with them, but will be intersting to see.
I don’t see a printer-friendly way to print this recipe. Am I missing it?
Hi Tami. no I dont have a printer widget on my site. If you copy and paste into a word doc that would be the best way. thanks
sam
Made this last night and it was delicious!! My herbs of choice were parsley and tarragon. Wonderful flavors!!! Thank you!
Imn so glad you enjoyed it Katie 🙂
This recipe is out of this world! Thank you!
Im so glad you like it Marthe. Its a regular one around here.
Hi Sam, I made this roasted chicken last night and it was amazing! I add a couple of chillies to the sauce for a spicy touch but apart from that followed the recipe step by step.
Can’t wait to eat the leftovers today 🙂
HI Val, thnaks for letting me know and glad you enjoyed it. The chillies sound amazing.
Sam
Hi Sam,
Love this so much! Today I made 2 very small Cornish Hens total weight about 3-1/2 lbs, cut in quarters.
Made them with colorful tiny potatoes and rainbow baby carrots spread around the hens…. SOOO DELICIOUS.
Thank you for this wonderful dish!!
Dale, from Golden, CO., USA
HI Dale – I am so pleased to hear you enjoyed it :))
I confused by the 1/2 cup of seasonings/herbs. So you add “a little” of each of the 4 seasonings to make 1/2 cup. Seemed like a lot.
I don’t get this recipe, 200 seems too low. I cooked it for 90 minutes at 200 and the chicken was at 120 degrees. I raised the temperature to 300 and after 2 hours it was at 145. I know my oven is correct. When I look at other roast chicken recipes, I see temperatures much higher than 200 except for recipes taking four hours. I’m at 2.5 hours and almost there.
HI, The recipe is in Celcious. 200 C is = to 400 F and is a hot oven.
Unfortunately, I figured that out after I posted but before it finished. I will be more vigilant next time.
I added parsnip, I just love roasted parsnip with my roasts. I am cooking it right now, and smells amazing.
HI Kaye – that is lovely. I also love roast parsnips
Do you think this would work with chicken thighs instead of a whole chicken? Thx!
Hi Lisa – it definitely would work well with thighs. Just use bone in/ skin on and 8 large thighs.
Thanks
Sam
Made a 1/2 recipe, using full amount of sauce ingredients. Added several halved carrots for the last 1/2 hour. Divine. Do not skip the lemon slices!
Thanks for the comment Amy, Im so glad you enjoyed it. I also like it very saucy and carrots are great
Is the half cup of herbs fresh or dried? Can it be dried?
HI Kat yess its fresh herbs and No dried herbs won’t work with this recipe. Must be a mix of herbs as I mention in the blog post
This recipe is a must to try and it is on the menu for this evening but with skinless, boneless chicken breasts. I live in Northern Alberta so fresh herbs this time of year are not really an option – I grow and dry my own and use half the amount called for fresh. I think it will work – I will probably use Persian Lime infused olive oil instead of plain as well. I wish I had access to free range capons – sigh.
Honestly, this was one of the most delicious roast chicken recipes I have ever made! It was also so easy! I will definitely be adding this to the list of dishes that I teach my children to make.
Hi Kristen, I’m so glad you love it as much as I do and thanks for letting me know. Sam x
I’m not really a mustard eater wondering if it would taste as good without it? Or if I could use chicken wings instead of a whole chicken with potatoes. I wanna make this tomorrow also what white wine is best?
Hi Laura, I wouldn’t use this recipe for wings. Wings need to be cooked dry to get some texture on the skin. The recipe would be fine without the mustard but better to use chicken pieces or a whole bird. Any dry white wine